1 (8-ounce) package California baby portabella mushrooms, cleaned and thickly sliced
1 clove garlic, grated
2 large green onions, thinly sliced
1⁄2 teaspoon coarse kosher salt
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon ground black pepper
8 ounces Oaxaca cheese, shredded, such as Cacique or El Mexicano
1⁄2 cup baby arugula
1⁄2 cup cilantro leaves, no stems
10 (6-inch) street taco sized corn or flour tortillas
Heat a large skillet over medium-high heat. Once hot add the oil and warm until it shimmers. Add the mushrooms and cook for 5 minutes, stirring occasionally.
Add the garlic and green onions and cook for 3 minutes or until the garlic is aromatic and the onions have softened. Season with salt, paprika, and pepper. Transfer to a separate container to cool slightly.
In a separate bowl, toss the arugula and cilantro together. Season to taste with salt and pepper.
Wipe out the skillet and warm over medium heat.
Once hot, place a tortilla in the pan and scatter one side with some of the cheese, mushrooms, greens, and a tad bit more cheese.
Fold the tortilla over so that cheese begins to melt and seal it shut. After 1 minute, when the tortilla is golden brown on the bottom, flip and cook on the other side for another 30 seconds – 1 minute.
Repeat then process with the remaining tortillas and ingredients until you have 10 quesadillas.